Findings recently published in the Journal of Biological Chemistry point to resveratrol's neutralizing action against the toxic effects of proteins linked to Alzehimer's.
Natural Products Insider
Resveratrol Offers Clues to Alzheimer's
TROY, N.Y.—Resveratrol, an organic compound found in red wine, has the ability to neutralize the toxic effects of proteins linked to Alzheimer’s disease, according to research led by Professor Peter M. Tessier of Rensselaer Polytechnic Institute. The findings, published in the May 28 edition of the Journal of Biological Chemistry, are a step toward understanding the large-scale death of brain cells seen in certain neurodegenerative diseases.
“We’ve shown how resveratrol has very interesting selectivity to target and neutralize a select set of toxic peptide isoforms,” Tessier said. “Because resveratrol picks out the clumps of peptides that are bad and leaves alone the ones that are benign, it helps us to think about the structural differences between the peptide isoforms.”
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